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leading-relaxed","children":[["$","div",null,{"className":"flex items-start gap-2.5","children":[["$","span",null,{"className":"flex h-5 w-5 shrink-0 items-center justify-center rounded-full bg-primary/10 text-primary font-bold text-[10px]","children":"1"}],["$","p",null,{"children":[["$","strong",null,{"className":"text-foreground","children":"Step 1:"}]," ","Weigh the raw primal cut and record total invoice cost."]}]]}],["$","div",null,{"className":"flex items-start gap-2.5","children":[["$","span",null,{"className":"flex h-5 w-5 shrink-0 items-center justify-center rounded-full bg-primary/10 text-primary font-bold text-[10px]","children":"2"}],["$","p",null,{"children":[["$","strong",null,{"className":"text-foreground","children":"Step 2:"}]," ","Fabricate meat, separating usable portions from discard trim."]}]]}],["$","div",null,{"className":"flex items-start gap-2.5","children":[["$","span",null,{"className":"flex h-5 w-5 shrink-0 items-center justify-center rounded-full 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The Gross Invoice Deception in Protein Procurement

Center-of-plate proteins represent 40% to 60% of total kitchen food spend. Yet chefs frequently cost steaks and seafood using the invoice purchase rate per gross kilogram. This practice fundamentally underestimates dish costs.

When fabricating primal cuts (such as whole PSMO beef tenderloin, bone-in pork loins, or whole round fish), you pay for bones, silverskin, cartilage, and heavy fat that are discarded during prep.

Case Study: Whole PSMO Beef Tenderloin Breakdown (5.20 kg)

Consider a 5.20kg whole beef tenderloin purchased at $22.00 / kg (Total raw invoice spend: $114.40):

Center-Cut Filet Mignon (2.80 kg, 53.8%): Prime steaks for high-margin service.
Tournedos & Medallions (0.90 kg, 17.3%): Secondary banquet and lunch portions.
Lean Tips / Stroganoff (0.45 kg, 8.7%): Braise and stew components.
Chain Meat for Stocks/Grind (0.30 kg, 5.8%): High-flavor demi-glace base.
Heavy Fat & Silverskin Discard (0.75 kg, 14.4%): Zero culinary value scrap.

The True Yielded Cost Formula & Multiplier Factor

Total usable meat fabricated: 2.80 + 0.90 + 0.45 + 0.30 = 4.45 kg (85.6% Usable Yield).

True Yield Cost per kg = Total Raw Invoice Spend ÷ Total Usable Fabricated Mass
$114.40 ÷ 4.45 kg = $25.71 / kg (1.17x Inflation Multiplier)

If you only consider the center-cut filets (2.80kg) for dinner service, the true yielded cost per center-cut kilogram jumps to $40.86 / kg (a 1.86x multiplier over the raw purchase rate).

Downstream Inventory Registration in PlateProfit

Modern kitchen workflows auto-create child inventory records upon completing a yield test. The raw primal is deducted from stock, and portioned cuts are registered into the pantry ledger at their inflation-adjusted cost per usable gram.

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